ABV
Alcohol by Volume, other­wise known as Approximate Blotto Velocity.

Cask Conditioned
An unpasteurized, unfiltered beer left in the cask until it develops light bubbles, instead of being injected with C02. It’s served warm, to the delight of purists and the disappointment of anyone craving a cold one.

Growler
Old-fashioned, 64-ounce jugs used to take beer home from the brewery. They’re also a quaint affectation and a convenient party favour.

Hop bomb
Hold on to your bar stool, this beer is bitterer than a high-society divorce.

IBUs
International bitterness units, on a scale of one (Coors Light registers under five) to 2,500, an all-time record set by Ontario’s own Flying Monkeys brewery in a novelty beer called Alpha Fornication. Most IPAs linger around a respectable 50.

Imperial
Stouts or pale ales brewed with double or even triple the hops and malts for big flavours. Beers with the extra “I” are generally for advanced beer drinkers.

IPA
India Pale Ales, made with strong hops and malts, rebel against Ontario’s history of flavourless, corporate-controlled beers. They’re the most popular craft beer currently brewed in Toronto.

Light-struck
Bottled beers are like vampires: sunlight results in the True Death (a.k.a skunkiness).

Mouthfeel
A word used to describe the texture of a beer. Commonly following “creamy,” “oily” and “chewy,” even though beer is none of those things.

Sessionable
Mild, low-alcohol beers you can consume in succession without getting too hammered or destroying your palate—the educated way to binge drink.